In a bowl, mash the bananas well until smooth.

Add the soy milk, 2 tsp of oil and vanilla paste to the bananas and mix well. These are your wet ingredients.

In a large bowl, sift the flour and 1 tbsp of caster sugar. These are your dry ingredients.

Slowly add the wet ingredients to the dry ingredients.

At first you will have a smooth paste but this will soon become a smooth batter.

Once the mix is fully combined and smooth, grease your pan with the remaining 1 tsp of sunflower oil.

Heat the pan on a medium heat until hot.

Cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.

Using a spatula, carefully flip the pancake and cook for another 2 minutes.

Transfer to a warm plate while using up the rest of the batter.

Once you have cooked all of the batter, serve the pancakes warm with strawberry compote (instructions below).